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| h2u > Health Library |
Beet and Sirloin SaladAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 355 | | Total Fat | 19 g | | Saturated Fat | 11 g | | Sodium | 800 mg | | Total Carbohydrate | 11.5 g | | Dietary Fiber | 3.5 g | | Protein | 35.5 g |
| Ingredients | Measures |
|---|
| Medium fresh beets, washed | 2 | | Boneless sirloin steak, visible fat removed | ½ pound | | Salt | ¼ teaspoon + 2 dashes | | Freshly ground pepper to taste | | Mixed green salad | 2 cups | | Goat cheese (or other flavorful cheese, such as bleu) | 3 ounces | | Balsamic vinegar | 4 teaspoons |
- Directions
- Place beets in a medium pot and fill with water. Cover and cook on high heat until water starts boiling, then reduce to medium-low and simmer until beets are tender, about 30 minutes. Drain water and let beets cool for a few minutes, then peel and slice.
- Meanwhile, prepare indoor or outdoor grill. Season beef with salt and pepper. Grill for 3-6 minutes on each side, or until desired degree of doneness is achieved. Let rest for 5 minutes and then slice into wide strips.
- Portion mixed greens onto two plates, and then top each with half of the steak, beets, and goat cheese. Drizzle balsamic vinegar onto each salad and then season with a dash of salt and freshly ground pepper to taste.
3 lean meats; 1.5 medium fat substitutes; 2 vegetables Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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